Serve These Vegan Sweet Potato Cakes With Dill and Yogurt
Ah, sweet potatoes. A quintessential kitchen staple that can be used in a variety of tasty recipes. For those looking for a delicious dinner to whip up using the sweet-tasting root vegetable, this vegan sweet potato cakes recipe is for you.
What can I say? This sweet potato recipe is one of my favourite vegan dinner recipes. It reminds me of the many fishcakes I used to have in Scandinavia growing up. And it includes a creamy, tangy dill yogurt dressing. It makes a brilliant starter or an alternative Sunday brunch.
To make the vegan sweet potato cakes, you only need a handful of ingredients. These include sweet potatoes, shallot, chili, apple, cornflour, and coconut oil. The creamy dill yogurt dressing is made using cashew yogurt—but you can use any plain plant-based yogurt of your choosing. You will also need olive oil, lemon juice, chopped dill and capers, and pink Himalayan salt and black pepper to taste.
In addition to the creamy dressing, you can serve these sweet potato cakes with watercress, spinach, arugula, or even mixed greens.
This sweet potato recipe is comforting on a whole other level! I hope you enjoy it as much as I do!
Serve These Vegan Sweet Potato Cakes With Dill and Yogurt
Ingredients
- For the dill cashew yoghurt
- 125 ml (4 fl oz / 1/2 cup) Cashew Yoghurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped dill
- 1 tablespoon chopped capers
- pink Himalayan salt and black pepper, to taste
- For the sweet potato cakes
- 2 sweet potatoes (500 g / 1 lb 2 oz), peeled and cut into chunks
- 1 shallot, finely diced
- 1 chilli, finely chopped
- 1/2 (70 g / 21/2 oz) apple, finely chopped
- 40 g (11/2 oz / 1/3 cup) cornflour
- coconut oil or grapeseed oil (both are good for high- temperature cooking), for frying
- To serve
- watercress or spinach, rocket (arugula), mixed greens
Instructions
- To make the dill cashew yoghurt – add all the ingredients to a bowl and mix well, then set aside yoghurt in the fridge until later.
- Boil the sweet potatoes in a pan of water until soft, then tip into a colander and leave to drain cakes for 10 minutes until really dry.
- In a bowl, mash the drained potatoes with a fork or masher, but don’t overmash them or they will become glutinous and too sticky.
- Add the shallot, chilli, apple, salt and pepper to taste and finally the cornflour. Portion the mixture into 4 big cakes or 6 smaller ones and shape into round, flat-faced burgers.
- In a medium pan, add some oil and get it very hot, then fry the cakes for 5–10 minutes on each side until golden brown. You will be tempted to keep flipping them, but don’t. Let one side cook first before flipping and cooking the other side.
- Drain on greaseproof paper (wax paper) or kitchen towel (paper towel) and serve with a good dollop of the dill yoghurt and some fresh greens.
Additional Recipes
If you enjoyed my sweet potato cake recipe, try making my warm and hearty vegan tomato and spinach pie. For ingredients, you will need buckwheat flour and olive oil to make the crust. For the filling, you will need tofu, plant-based milk, flax seeds, turmeric, and salt and pepper. You can even enjoy this recipe for breakfast!
Or, you can make my vegan banana pancakes. You can enjoy this delicious breakfast recipe during any time of the day. My recipe also features a homemade Nut-ella. You will need hazelnuts, coconut oil, maple syrup, cacao powder, and vanilla pod to make the Nut-ella. Trust me, this recipe is so good you’ll definitely want seconds!
And for a healthier option, make my crispy vegan beetroot and chickpea falafels with spinach hummus. This delicious beetroot falafel perfectly compliments the tasty spinach hummus dip. Your taste buds will thank you later.
This recipe was republished with permission from Bettina’s Kitchen.
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